Wednesday, January 27, 2016

Asparagus Potato Soup

Warm up with this delightful potato based soup.

You’ll Need

  •  1 pound asparagus, trimmed and cut into 1 inch lengths
  •  1 large baking potato, peeled and cut into ½ inch cubes
  •  1 medium onion, peeled and cut into slim wedges
  •  3 ½ cups chicken broth
  •  ¼ teaspoon ground mace
  •  1/8 teaspoon ground nutmeg
  •  ½ teaspoon salt
  •  ¼ teaspoon freshly ground pepper
  •  Freshly grated parmesan cheese

Directions
  • Place all the ingredients except cheese in a large saucepan.
  • Bring the liquid to a simmer over moderate heat, then adjust the heat so that it bubbles gently.
  • Cover the pot and simmer the broth for 30 to 35 minutes, until the vegetables are very tender.
  • Cool the broth, still covered, for 20 minutes.
  • Puree the broth and the vegetables in batches, in a blender or in a food processor fitted with the metal chopping blade.
  • Return the puree to the saucepan, set it over moderate heat and bring the soup just to serving temperature.
  • Ladle the soup into bowls and top each portion with a pinch of Parmesan cheese.

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Tuesday, January 26, 2016

Beef Stew

You'll Need:
  • 4 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1 ½ pounds beef stew meat
  • 1 cup red wine
  • 1 medium onion, minced
  • 1 bay leaf
  • 1 garlic clove, minced
  • ½ teaspoon oregano
  • ½ cup tomato sauce
  • 4 medium potatoes, cubed
  • 2 carrots, sliced
  • Salt and pepper to taste
Directions:

  • Saute onion and garlic in oil.
  • Add everything except potatoes and carrots to large pot.
  • Cover tightly and simmer 1 1/2 hours until meat is thoroughly tender.
  • Half an hour before meat is ready add carrots and potatoes.
  • Adjust seasonings as necessary.

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Monday, January 25, 2016

Dark Chocolate Shortbread

Many times the best gift is a homemade treat. The special ingredient being love. 



You’ll Need
· 4 ounces coarsely chopped dark chocolate
· ¼ pound unsalted butter, at room temperature
· ¼ cup firmly packed dark brown sugar
· 1 cup plus 2 Tablespoons flour, sifted

Directions
· Preheat oven to 400 deg F.
· Lightly butter a 9-inch pie pan (or your favorite shortbread mold).
· Using a food processor fitted with a metal blade, chop the chocolate using on-off pulses, until it resembles coarse meal.
· Using an electric mixer set at medium speed, cream the butter with the sugar in a large bowl until smooth.
· Beat in the flour.
· Stir in the chopped chocolate.
· Pat the dough evenly into the prepared pan.
· Using the tip of a sharp knife, score the dough into eight equal triangles.
· Bake the shortbread until light golden in color, about 30 minutes.
· Transfer in the pan to a wire rack to cool slightly.
· Remove the shortbread from the pan and cool completely on the wire rack.
· Store in an airtight container at room temperature.

Tuesday, January 19, 2016

Buttered Popcorn


Watch a movie and enjoy popcorn as a family! Just remember: eat one kernel at a time. 



You’ll Need
  • Enough olive oil to cover the bottom of a covered saucepan
  • About ½ cup popcorn kernels
  • 2 tablespoons unsalted butter
  • A generous sprinkle of salt



Directions:

In a medium-sized saucepan add the oil until it just barely covers the entire bottom of the pan, and then pour on the popcorn until it forms a single layer. Cover.

Heat popcorn on medium-high until the first kernels start to pop. Shake the pan until the number of pops is less than 1 every 2 seconds.

Remove to a large serving or mixing bowl.

Melt the butter in a separate pan or microwave.As you pour the butter over the top in a thin stream, make sure the corn is evenly coated by tossing it around at the same time.



Tricks of the Trade:
  • To prevent burning the popcorn: once the corn starts popping, hold either side of the pan with pot holders and shuffle it back and forth to the rhythm of whatever song you are listening to.
  • This serves a dual purpose.
  • It also ensures that all the kernels sift to the bottom to be popped.



Play With Your Food!
  • The great part about melting your own butter is that you can infuse it with anything you want, to dress up your popcorn.
  • Of course, plain buttered popcorn is wonderful, but you could also sizzle some minced garlic or rosemary. These are particularly wonderful because their oils seep throughout your butter – a little goes a long way – until they spread their mellowness over all the popcorn.
  • You might also try just a few crushed walnuts or almonds. Delicious.
  • Other suggestions for popcorn include some hard cheese like Parmesan, grated very fine and spread all over after you toss in the butter.





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Friday, January 15, 2016

Tuscan Bean Soup


This is a delightful soup that incorporates beans into the diet and beans aid us in cholesterol!

You’ll Need
  • 2 slices bacon, chopped
  • 2 Tablespoons olive oil
  • 1 carrot, chopped
  • 1 stalk of celery, chopped
  • 1 medium onion, chopped
  • 2 Tablespoons flour
  • 2 Tablespoons tomato paste
  • 3 cups beef broth
  • 2 cups water (more if needed)
  • 2 cups navy beans, cooked (save bean juice)
  • 2 teaspoons dried rosemary
  • 2 Tablespoons chopped parsley
  • 2 garlic cloves, minced
  • Salt and pepper to taste
  • ¼ pound elbow macaroni or Arborio rice
  • 1/3 cup freshly grated parmesan or Asiago cheese

Directions
  • In large pot, cook the bacon until crisp.
  • Pour off the fat and add olive oil and cook the carrot, celery and onion until slightly soft.
  • Stir in flour and tomato paste.
  • Add beef broth, bean juice/water, rosemary, parsley, garlic, salt and pepper.
  • Simmer slowly until the vegetables are tender, adding water as needed.
  • Add macaroni and cook until tender, stirring frequently, as it sinks and sticks.
  • Add water, if needed.
  • Add the beans and heat through.
  • Taste for adequate seasoning.
  • If soup is not thick, puree one third of it and return the puree to the pot.
  • Serve soup with a bowl of grated cheese.

Thursday, January 14, 2016

Salmon Patties


This is a perfect way to attain omega-3 fatty acids from a canned food product.

You’ll Need:

  • 16 ounces canned salmon
  • 1 small onion, finely chopped
  • ¼ cup fresh parsley, finely chopped
  • 2 eggs, beaten
  • 1 ¼ cups dried bread crumbs, split into ¾ cup and ½ cup
  • ¼ teaspoon cayenne
  • Butter for cooking patties
  • Salt and pepper to taste


Directions:

  • Place the salmon and the liquid that is found in the can into a mixing bowl. Flake it with a fork.
  • Mix in onion, parsley, cayenne, salt and pepper.
  • Mix in beaten eggs.
  • Add ¾ cup of bread crumbs to shape into patties. Then roll the patties in the extra bread crumbs.
  • Melt butter in a skillet over low heat. Then cook patties until browned on both sides.

Tuesday, January 12, 2016

Vegetable Fritata


This is a very flexible recipe. Switch up the veggies and cheese as you see fit. This dish is also very easy to make for company.


You’ll Need:
  • 2 Tablespoons olive oil
  • 1 Small yellow onion finely chopped
  • 1 Clove garlic crushed
  • 2 Large Swiss chard leaves including stems, coarsely chopped
  • 1 Medium zucchini, chopped
  • 6 Eggs
  • 1/8 Teaspoon black pepper
  • 1/2 Teaspoon salt
  • ¼ Teaspoon dried basil
  • ¼ Teaspoon dried oregano
  • ½ Cup grated Parmesan cheese

Directions:
  • In a frying pan, heat the oil over medium heat.
  • Add onion, garlic, chard, and zucchini; cook, stirring occasionally, until vegetables are soft (about 5 minutes).
  • Remove from heat and let cool slightly.
  • Beat eggs lightly with the salt, pepper, basil, and oregano.
  • Stir in cheese and vegetables.
  • Pour into a greased 9-inch pie pan.
  • Bake in a 350F degree oven for 25 to 30 minutes or until puffed and brown.
  • Serve hot or at room temperature.


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Monday, January 11, 2016

Mushroom Stock Soup

You'll Need:
  • 2 pounds assorted mushrooms(such as crimini, portabello, shitake, morel, chanterelle, and domestic)
  • 2 shallots finely chopped
  • 2 garlic cloves, minced or pressed
  • 1 1/2 quarts chicken, beef or vegetable stock
  • 1 tsp. thyme
  • 1/4 cup dry sherry
  • 1/4 cup butter or olive oil
  • chopped parsley for garnish
  • salt and pepper to taste
Directions:

  • Clean and dry mushrooms.
  • Slice thinly.
  • Simmer stock with sherry, thyme, salt and pepper.
  • In a large sauté pan, heat butter or oil.
  • Saute mushrooms, shallots and garlic until wilted.
  • To serve: ladle stock into bowls.
  • Divide mushrooms among bowls, garnish with parsley.

Friday, January 8, 2016

Lentil and Swiss Chard Soup

Let's prevent cancer! This recipe is quite easy. It is prepared with simple ingredients but the flavor is dynamic!

You'll Need
  • 1 cup lentils
  • 1 ½ quarts water
  • 1 large potato, diced
  • ½ bunch Swiss chard or Kale
  • 1 medium onion, coarsely chopped
  • Salt and pepper to taste
  • 3 Tablespoons olive oil
  • Lemon wedges or lemon juice

Directions

  • Wash lentils, add water, cover and cook until almost tender. 
  • Add diced potato; boil for 10 minutes. 
  • Add Swiss chard or Kale. 
  • Meanwhile, sauté onions with salt and pepper in oil until golden brown. 
  • Add to lentil mixture and cook until all of the vegetables are done, no more than 10 minutes. 
  • Adjust seasonings. 
  • Serve with lemon wedges or add some lemon juice to the pot.






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Thursday, January 7, 2016

Tuscany Stuffed Chicken Breast

If you have any recipes that you would like to share please email them to nutrition@willclower.com
Submitted by Linda at Eckert Seamans Thank you Linda!

You'll Need
  • 2 skinless, boneless chicken breast halves (about 4 ounces each)
  • 2 ounces fontina cheese, crumbled or sliced (you can also use fresh mozzarella cheese or any other type you like)
  • 2 roasted red sweet pepper halves or 1/2 cup roasted red sweet pepper
    halves from a jar, drained
  • 6 fresh sage leaves or 1/2 teaspoon dried sage, crushed
  • 2 tablespoons all-purpose flour
  • 1 tablespoon olive oil
  • 1/2 cup dry white wine or chicken broth (use the wine – it’s the best, especially if you pour yourself a small glass while you’re cooking)

Directions
  • Place each chicken piece, boned side up, between 2 pieces of clear plastic wrap.
  • Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/4-inch thickness.
  • Remove plastic wrap.
  • Sprinkle chicken with black pepper.
  • Layer cheese, roasted red sweet pepper halves, and sage in the center of each breast.
  • Fold in edges; roll up into a spiral, pressing the edges to seal.
  • Roll in flour.
  • In an 8-inch skillet heat the oil over medium heat.
  • Cook chicken in hot oil about 5 minutes, turning to brown all sides.
  • Remove from skillet.
  • In the same skillet bring wine or broth to boiling; reduce heat.
  • Simmer, uncovered, about 2 minutes or until 1/4 cup liquid remains.
  • Return chicken to skillet.
  • Cover and simmer for 7 to 8 minutes or until chicken is tender and no longer pink.
  • Plate the chicken and spoon the sauce over it.


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Wednesday, January 6, 2016

Greek Style Navy Bean Soup


Soup is just what the weather ordered. This soup freezes well too. So make extra and have some lunches for future meals.

You'll Need
· 1 pound dried navy beans
· 2 onions, chopped
· 2 celery stalks with leaves, chopped
· 2 carrots, peeled and diced
· 4 sprigs fresh parsley, chopped
· 1 cup chopped, drained tomatoes
· 1 bay leaf
· 2 sprigs fresh mint or thyme
· 1/3 cup olive oil
· Salt and pepper to taste


Directions
· Wash beans and soak overnight in cold water.
· The next day, in a soup kettle, bring the beans to a boil in the soaking water.
· Skim off the foam, then add the remaining ingredients, cover, and simmer gently until the beans are tender, about 3 hours.
· Serve hot.